Culinary Arts is a course designed to provide hands-on experience in different areas of food service. This course will be taught in a newly remodeled, stainless steel equipped kitchen. Students will cater school and public functions and work in all areas of food production, while learning basic baking and culinary techniques. Topics such as measurement, knife skills, recipe standardization, nutrition, customer service and kitchen organization will be included. With an emphasis on proper safety and sanitation in the food service industry, students will be preparing to pass a nationally recognized test in the spring. The ServSafe exam will be given in the second semester of the program and is nationally recognized standard of food safety. Students who pass receive a ServSafe certificate of completion that is good for five years and qualifies them as a food production manager. Students who pass both the Culinary Arts class and the ServSafe exam will be eligible for community college credits through an enhanced articulation agreement with any of the Maine Community Colleges, who offer a Culinary Arts degree.
The Culinary Arts curriculum was developed by the Educational Foundation of the National Restaurant Association, with guidance from educators and representative of the food service industry and is recognized throughout the country. Whether you choose to further your education in a college program or pursue a food service career, Culinary Arts will prepare you for life after high school.
This class meets the requirements of 1 Fine Arts credit.